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- Zavareze, Elessandra da Rosa, et al. Show all 7 Authors
- Food chemistry 2015 v.178 pp. 243-250
- acetic anhydride; acetylation; adhesion; beta-glucans; bile acids; binding capacity; foods; gels; hardness; health promotion; industrial applications; microstructure; oats; rheological properties; swelling (materials)
- ... Fibers of β-glucan have been added to foods for their thickening properties, their ability to form gel at low concentrations, but mainly for their appeal in health promotion. Current analysis evaluates the influence of acetylation (4% and 6% acetic anhydride for 10 and 20min) on the functional, thermal, morphological and rheological properties of the concentrate containing 31% of oat β-glucan. The ...